Directions

What are we cooking today?

1. The key to this dish is the care taken for the beef. It's high in protein and full of flavour so absolutely delicious.

Getting started

1. Heat the oil in a large non-stick frying pan over medium heat.

2. Add the onion, cut-side down, and cook for 1 minute each side or until golden brown. Transfer to a large bowl.

3. Increase heat to medium-high. Add the asparagus and cook, stirring occasionally, for 3 minutes or until bright green and tender crisp. Transfer to bowl with the onion.

4. Season steaks with salt and pepper. Cook for 4 minutes each side for medium or until cooked to you liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

5. Meanwhile, add garlic to the same pan and cook, stirring, for 1 minute or until fragrant.

6. Add cranberry juice and bring to the boil. Boil, stirring occasionally, for 4 minutes or until reduced by half. Remove from heat.

7. Stir in the vinegar and mustard. Taste and season with salt and pepper.

8. Cut steaks with the grain into thin slices.

9. Combine beef, onion, asparagus and watercress in a bowl.

10. Divide among serving plates and drizzle with dressing.

11. Serve immediately.

Annabelle's tips

1. This salad is also delicious cold so don't be afraid to make extra for the next day.